Venison Cookery

Venison Cookery
9grcFdM2iskC
128
By:"Creative Publishing Editors"
"Cooking"
Published on 1997-06-01 by Creative Publishing International

Dry-heat roasting includes both high- and low- temperature methods. Most moist-\u003cbr\u003e\nheat roasting is done by braising, which includes pot roasting. Use only prime \u003cbr\u003e\ncuts, such as top round, \u003cb\u003esirloin\u003c/b\u003e tip, backstrap and rump roasts, for dry-heat \u003cbr\u003e\nroasting.

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This award-winning book features nearly 150 all-new recipes ranging from traditional meatloaves and hearty soups to spicy stir-fries and elegant stuffed tenderloins. There's even a comprehensive section on sausages and smokehouse specialties. This is much more than a simple recipe book. You'll find unique sections such as, easy to prepare meals for deer camp, a helpful substitution chart, and fantastic photographs that will have you grabbing a package of venison out of the freezer.

This Book was ranked 31 by Google Books for keyword sirloin.

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